Dilemma After Dilemma

ARecently my boyfriend had placed an order for a cake that unfortunately was cancelled by the baker due to scheduling conflicts. Being an overzealous guy, he volunteered me to make this beer bucket cake. Now it has become my responsibility and headache lol. I am very meticulous and I refuse to put forth something that looks terrible so now I have found myself stalking Cake Central until the late hours of the night.

I have already found tutorials on making the beer bottles, so I have already created molds for the bottles and will soon attempt to execute the sugar melting and filling. I have even ordered isomalt for the ice cubes.

Now my dilemmas:
I have created MMF and also purchased Duffs fondant (I know it's not cost efficient but I opted for it other than Wilton) I made the MMF and worked the Duff Fondant to feel the differences and workability between homemade vs store bought. My biggest issue so far is that my MMF felt fine until I tried to make a dark brown today. I am not sure if all the coloring altered the consistency of the MMF due to the moisture but it became SOO STICKY!! Then I tried to add more PS looking for a solution which resulted in a bigger fiasco! I almost chucked it at the wall! Lol I didn't have this much trouble adding color to the duffs fondant when trying to achieve a deep orange, I'm getting so frustrated and am wondering if you all think I am better ordering a bucket of fondant already made?

Also for the bucket part of the cake, I am going to taper it but am unsure as to whether its best to drape the fondant over the top of the cake like you would with any other cake tier, or if I should wrap it around the sides of the cake? Any ideas or suggestions would be greatly appreciated!!

I have created MMF and also purchased Duffs fondant (I know it's not cost efficient [B]michaels offers 40% discounts. Also, Fondarific is very similar and is $12-13 for 2 lbs.[/B]

My biggest issue so far is that my MMF felt fine until I tried to make a dark brown today. I am not sure if all the coloring altered the consistency of the MMF due to the moisture but it became SOO STICKY!! [B]yes! Exactly. Best to start with a chocolate fondant. [/B]

I almost chucked it at the wall! [B]about all it's good for now.[/B]

am wondering if you all think I am better ordering a bucket of fondant already made? [B]i prefer it myself especially for deep colors like black or red.[/B]

In terms of building up the sides, what is the best way to do this?? Should it be done with the fondant itself or build up the sides under the fondant with cake or Rice Krispies? Sorry for all of the newbie questions lol and as for the fondarific, are there any things I should watch out for when adding color? Or is it just the extreme colors like brown and red and black that pose the issues?

Also does anyone know if when making this cake if should wrap the bucket the day of or should I do this a night before and let it set up? Or even before that?

dont try and cover the cake the day of the party. Do it at least a day before, so that if anything happens (and it most probably will) then you will have enough time to fix. Doing it on the day will just place way too much stress on you.

[email protected] thanks so much I will most definitely do it the day before then. After its assembled, do I leave it out on a counter or should I put it in the fridge? I have read that the fondant will sweat but there is so much debate on refrigerated cakes wrapped in fondant. I'm just trying to avoid as many mishaps as possible lol

@DeliciousDesserts thank you so much! How tall was your cake? I have read some people who make the buckets you small cake boards in between with supports to alleviate some of the weight, did you? Also I have heard that I should bake the cake and crumb coat it and let it "settle" before covering in fondant to avoid the fondant from sagging, how long usually is that?

A fondant covered cake will "sweat" when it is coming to room temperature. Just don't touch it the cake while it looks wet, as it comes to room temp it will dry. If you have to transport it it helps with stability if it is chilled.

AMy personal favorite is Satin Ice gumpaste. Duffs is also good if that's easier to find.

To make my handles, I rolled a rope. I put a long skewer on both sides of each handle. I then laced it on the edge of a sheet pan just barely hanging over. That kept the bottom from being too flat & also gave a tiny curve that I wanted. After you place them on the cake, roll a tiny rope around where it meets. This cleans up the edge & makes it look very real.

Start with a sliver gray fondant. I then used shimmer made for airbrush. I painted it on the handles and a few brush strokes here & there to look like the pot was reflecting light.

ANo Worries I will check the chart! It's funny I have been reading a lot about bulging when it comes to fondant cakes and it has begun to make me paranoid. Some people weigh it down? Some crumb coat, chill, then apply fondant. Others crumb coat, chill, frost with additional BC and then cover with fondant. Then some "dam" while others don't. I am getting a bit overwhelmed. In your experience what would you recommend @DeliciousDesserts?

AOkay thank you so much! I just worried if I baked it a few days in advance it may dry out. The first night I bake it and fridge it, can I wrap it in Saran Wrap? Or is there something that may be a better alternative ? So sorry for all of the questions!!

ANovice... I can't do much to answer your questions since I am fairly new to the cake world myself. But... Thank you for asking all these questions. The advice you are getting helps me as well. I have an instructor that always tells undertone afraid to ask questions because if you are thinking it, so are others! I am sure your cake will turn out great. I hope you post a picture of the finished product!

Okay thank you so much! I just worried if I baked it a few days in advance it may dry out. The first night I bake it and fridge it, can I wrap it in Saran Wrap? Or is there something that may be a better alternative ? So sorry for all of the questions!!

Yes! I should have mentioned I wrap them. As soon as they are cool enough, I wrap them then put in fridge. Once crumb coated, I don't wrap.

I have been experimenting with recipes and been trying to get a recipe that is dense enough but all of the coconut cakes I find are very light and fluffy (by the way it's because the person who is turning 50 loves coconut cake) so I'm worried that it won't hold up to the layering. Am I just being paranoid? Or is the issue really just in the structure and supports?

Also I had initially intended to crumb coat with buttercream but I am seeing people say ganache is best under fondant. What is your take on this?